From mid summer on I am well
supplied with purple cabbage. PURPLE. So far I resisted calling purple cabbage
red. I gave in with the red onions even though they are purple too. Whoever
named them must have been colour blind.
I still have two purple cabbages
from summer. It’s a remarkably hardy vegetable. I would only use a few slices
in a mixed salad without pre treating it. On its own soaking it in ice water
for 10 minutes is the best way to tame it without destroying its crispiness. If
freshly cracked walnuts are not handy, omit them. Shelled walnuts from the
store are seldom fresh. Cracking a few walnuts is not a huge chore though.
There are many types of walnut crackers, some are better than others, but for
the amount needed here all you really need is a woodblock and a hammer.
PURPLE CABBAGE SALAD
1 wedge of a purple cabbage
1/4 of a small red onion
salt to taste
10-15 freshly cracked walnuts
1/2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
- Slice a small wedge of purple cabbage extremely thin. You need much less than you think.
- Slice part of a red onion into very thin rings. Almost transparent.
- Place the cabbage and the onion ring in a bowl of ice water for ten minutes.
- Drain well and transfer to a serving bowl.
- Sprinkle with salt and with clean hands give it a toss.
- Top with the freshly cracked walnuts
- Drizzle red wine vinegar and olive oil on top and serve it immediately.
